Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies.

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Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals.

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Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies.

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2015 nî lūn-bûn

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2015年の論文

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2015年学术文章

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Shelf-life Reduction as an Eme ...... roved Preservation Strategies.

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Shelf-life Reduction as an Eme ...... roved Preservation Strategies.

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Shelf-life Reduction as an Eme ...... roved Preservation Strategies.

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Shelf-life Reduction as an Eme ...... roved Preservation Strategies.

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Charalampos Vasilopoulos

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Luc De Vuyst

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P2860

Carnobacterium: positive and negative effects in the environment and in foods

Interactions of the bacteriocins sakacin P and nisin with food constituents

Characterization of new bacteriocinogenic lactic acid bacteria isolated using a medium designed to simulate inhibition of Listeria by Lactobacillus sakei 2512 on meat

The use and control of nitrate and nitrite for the processing of meat products

Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions

Growth and enumeration of the meat spoilage bacterium Brochothrix thermosphacta.

Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.

Enterococcus hermanniensis sp. nov., from modified-atmosphere-packaged broiler meat and canine tonsils.

Enterococci at the crossroads of food safety?

Functional meat starter cultures for improved sausage fermentation.

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1425-1443

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scholarly article

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10.1080/10408398.2012.695413

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Frédéric Leroy

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2015-01-01T00:00:00Z

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24915326

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Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies.

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P2860

P2860

Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies.

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